Lemon Curd (Vegan) Recipe
This is the second lemon curd recipe I'm posting on here. This one is very simple and quite tasty. I put it over my Lemon Coconut Pound cake and it complimented the cake perfectly.
Ingredients
- 1 1/4 cups fresh lemon juice (or, alternatively, bottled)
- 1 1/4 cups sugar (I prefer unrefined cane sugar or Xylitol)
- 2 tablespoons fresh lemon zest (optional)
- 1/4 teaspoon salt
- 2 tablespoons coconut milk
- 3 tablespoons cornstarch (I used arrowroot flour)
- 3 tablespoons cold water (to mix with the cornstarch)
- 2 tablespoons vegan margarine (I used earth balance)
Instructions
- In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest (if using) and salt, stirring well to dissolve the sugar.
- After the sugar is dissolved, add the cornstarch mixture and the coconut milk, stirring well to combine.
- Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes.
- Add the vegan margarine, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding.
- Transfer the mixture to a heat proof dish, cover the surface of the curd with plastic wrap and let cool completely before placing in the refrigerator to chill.
- Chill lemon curd for 2 hours in the refrigerator before using.
- Bon Appetit!
Add Your Own Notes
Nutrition
Serving: 166gCalories: 296.3kcalCarbohydrates: 73.4gProtein: 0.4gFat: 1.8gSaturated Fat: 1.4gSodium: 148.6mgFiber: 0.3gSugar: 64.3g
Tried this recipe?Let us know how it was!